International scientific Journal «Theory and practice of meat processing»

The Journal «Theory and practice of meat processing» was founded by FGBNU “The V.M. Gorbatov All-Russian Meat Research Institute” (VNIIMP)  and registered by the Federal Service for Supervision of Communications, Information Technology, and Mass Media on 11.02.2015 (certificate of registration of the printed publication PI № FS 77-60789, certificate of registration of the online publication EL № FS 77-60810).

In 2016, the Journal was assigned ISSN 2414-438X (Print) and ISSN 2414-441X (Online).

In 2017, the Federal State Budgetary Scientific Institution "V.M.Gorbatov All-Russian Scientific Research Institute of Meat Industry" was reorganized into the Federal State Budgetary Scientific Institution "V.M.Gorbatov Federal Research Center for Food Systems" of RAS. The Journal «Theory and practice of meat processing»  was re-registered with the Federal Service for Supervision of Communications, Information Technology and Mass Communications and received new Registration Certificate (Registration Certificate Number: PI № FS 77 - 71611 of 13.11.2017; Online Media Registration Number: EL № FS 77 - 71609 of 13.11.2017).

Circulation: 300 copies.  Frequency: 4 issues a year.

The Journal is distributed on the whole territory of the Russian Federation, in the CIS countries and foreign countries, and is published on English.

The journal “Theory and practice of meat processing” is a peer reviewed International scientific  journal covering a wide range of issues: formation of the composition and properties of meat raw materials including various methods for raising animals and poultry. The main questions of meat raw material processing, improvement of technologies for meat product manufacture including functional foods, effects of meat and meat product consumption on human health are highlighted.   

The primary objective of the journal “Theory and practice of meat processing”  is to create content for distribution of interdisciplinary and international knowledge in the world scientific community, promotion of research carried out by scientists from Russia and foreign countries, enhancement of the presentation of scientific achievements in the fields represented by them on the international arena, as well as the results of the promising directions in the research activities in the meat industry.

The main tasks of the journal consist in the publication of scientific research results and theoretical and experimental studies carried out in the Russian and foreign organizations, as well as on the authors' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.

The editors strive to expand the pool of writers and welcome new authors.

The journal content areas reflect the modern state of different scientific and technical problems, the industrial implementation of scientific results and advanced home and foreign experience: such as regulation of feeding rations and keeping conditions, targeted modification (selection, hybridization, operative manipulations with animals and poultry); the study of effects  of the main meat nutrients (proteins, lipids), micro- and macroelements, vitamins, their compatibility and preservation during meat and poultry product manufacture on meat quality and properties.

There are the following milestones in the journal:

• investigations in the field of biotechnology, biochemistry, physiology, lanimology, nutritiology
• investigation and development of new technologies of meat production
• processes, equipment and apparatus of meat production
• standardization, certification, systems of quality and safety management
• microbiology, sanitary and hygiene of meat and meat products
• automation and informatization of the technological processes in the meat sector

The journal “Theory and practice of meat processing” do not charge for submission, translation, peer review and publication. All publication costs for the Journal are covered by the V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences (Founder)

The editors strive to expand the pool of writers and welcome new authors.

The Edition «Theory and practice of meat processing» is included in the Russian index of scientific citation  and registered in the Scientific electronic library eLIBRARY.RU

Copyright

Authors of articles published in the Journal retain the copyright of their articles and are free to reproduce and disseminate their work. All articles are licensed under a Creative Commons Attribution 4.0 International Public License (CC BY 4.0), which permits their use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

Open access

We follow the open access policy proclaimed by the Budapest Open Access Initiative to encourage knowledge sharing across the globe. For more information please read BOAI statement.

All articles published by the Journal are made freely and permanently accessible online immediately upon publication, without subscription charges or registration barriers.

Every article accepted for publication in the Journal is assigned a DOI number (Digital Object Identifier).

In 2021, the editorial board of the journal "Theory and practice of meat processing" was updated. The editorial board includes leading scientists in the field of research on the subject of the journal from the countries of Ireland, Italy, the Netherlands, the Republic of Kazakhstan, Serbia, Spain, Sweden, Japan. The editorial board also includes Russian scientists in the field of meat science from the leading scientific centers of Russia: Volgograd, Kemerovo, Moscow, Ulan-Ude, Yekaterinburg. Among the members of the editorial board are 4 academicians of the Russian Academy of Sciences and 3 corresponding members of the Russian Academy of Sciences.